How to make:
Vegan Sweet Potato Shepherd’s Pie
This Sweet Potato Shepherd’s Pie is filled with herby mushrooms and lentils. Serve this vegan shepherd’s pie on a cold night for a cozy meal!
Prep Time:
15 mins
Cook Time:
1 hour 20 mins
Total Time:
1 hour 35 mins
Author:
Yield:
8-10 1x
Rating:
Ingredients
- 2 pounds sweet potatoes, about 4–5 medium potatoes
- 1/2 cup unsweetened non-dairy milk
- 2 tablespoons Pompeian Extra Virgin Olive Oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 8 ounces mushrooms, sliced
- 1 1/2 cups dry brown lentils
- 3 cups vegetable broth or water
- 1 teaspoon ground thyme
- 1/2 teaspoon ground oregano
- 3/4 cup green peas
- 3/4 cup corn
- Fresh thyme, for garnish
Instructions
- Preheat oven to 350F.
- Peel sweet potatoes. Cut into 1-inch chunks
- Fill a large pot with water; bring to a boil and add potatoes. Boil for 15-20 minutes, until fork tender. Drain. In a large bowl, add potatoes; mash until smooth. Add non-dairy milk, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir to combine. Set aside.
- In a large oven-safe skillet* (like cast iron) over medium heat, warm 1 tablespoon olive oil. Add onion; cook for 5-7, until they begin to brown. Add garlic; cook for 1-2 minutes, until fragrant. Add carrots and mushrooms; cook for 5-7 more minutes, until they are slightly tender.
- Add lentils, broth or water, thyme and oregano; stir. Bring to a boil, cover and lower heat to simmer. Cook for 15-20 minutes, until lentils are tender. Add green peas, corn, 1/2 teaspoon salt and 1/4 teaspoon salt. Stir to combine.
- Use a wooden spoon to fill pan evenly with lentil mixture and flatten on top. Scoop sweet potatoes onto the lentil mixture and spread into an even layer.
- Bake for 35-45 minutes, until slightly crispy on top. Garnish with fresh thyme.